|
|
99 Thai Recipes |
Serves 4 persons
Pumpkin in Coconut Milk / FAK THONG GAENG BUAD
Pumpkin 1 kg
Coconut cream 1 cup
Coconut milk 4 cups
Water 1 cup
Palm sugar 3 cup
Sugar 1 cup
Salt 1 cup
Wash the skin of the pumpkin clean. Remove some, but not all of the skin; the outer surface need not be completely smooth. Remove the seeds and membrane from the inside and cut the flesh into uniform pieces about one-half inch thick.
Take 4 cups of the coconut milk, mix it with the palm sugar, sugar, salt, and 1 cup water, heat to boiling, add the pumpkin, and continue cooking. When the pumpkin is tender, add the coconut cream, bring to a boil once again, and remove from the heat. Serve in small bowls.
|
|
|
 |
NEWSLETTER |
Register for our free newsletter. |
| Enter your email here |
|
|
